These are great picnic fare. Pack the filling and lettuce cups separately, then assemble them in situ, or serve as a salad with the lettuce chopped up and the tofu mixture stirred through it. The filling keeps well for up to three days, so can be made well in advance, if that helps.
Ingredients
| 10g | dried shiitake mushrooms, soaked in 85ml boiling water for at least 15 minutes |
| 3 tbsp | vegetable oil |
| 400g | block firm tofu, patted dry and crumbled |
| 1 medium | carrot, trimmed, peeled and finely chopped (130g) |
| 50g | spring onions, trimmed and finely sliced |
| fine sea salt | |
| 50g | roasted salted peanuts |
| 3 tbsp | kecap manis, or 1½ tbsp soy sauce mixed with 1½ tbsp soft brown sugar |
| ½ tsp | sesame oil |
| 2 tbsp | rice-wine vinegar … |
These are great picnic fare. Pack the filling and lettuce cups separately, then assemble them in situ, or serve as a salad with the lettuce chopped up and the tofu mixture stirred through it. The filling keeps well for up to three days, so can be made well in advance, if that helps.
Ingredients
| 10g | dried shiitake mushrooms, soaked in 85ml boiling water for at least 15 minutes |
| 3 tbsp | vegetable oil |
| 400g | block firm tofu, patted dry and crumbled |
| 1 medium | carrot, trimmed, peeled and finely chopped (130g) |
| 50g | spring onions, trimmed and finely sliced |
| fine sea salt | |
| 50g | roasted salted peanuts |
| 3 tbsp | kecap manis, or 1½ tbsp soy sauce mixed with 1½ tbsp soft brown sugar |
| ½ tsp | sesame oil |
| 2 tbsp | rice-wine vinegar |
| 15g | coriander leaves, roughly chopped |
| 2 | baby gem lettuce, leaves separated |
Method
Lift the shiitake out of their soaking water (save the liquid for later), then slice the mushrooms and set aside. 1.
Put the vegetable oil in a frying pan on a high heat, then fry the tofu, stirring often, for 10 minutes, until lightly golden all over. 1.
Add the sliced shiitake, the carrot, half the spring onions and three-quarters of a teaspoon of salt and fry, stirring, for three minutes, until the vegetables have softened slightly. 1.
Add the peanuts, two tablespoons of kecap manis, the sesame oil and the reserved mushroom soaking water, and fry, stirring, for two minutes more, until the liquid has reduced and coats the tofu nicely. Take off the heat and leave to cool. 1.
Once the tofu mix is cool, stir in the remaining kecap manis and spring onions, and add the vinegar and coriander. Decant everything into a suitable container, cover and refrigerate until needed. 1.
To serve, spoon one or two tablespoons of the tofu mix into each lettuce leaf, wrap and tuck in.